Live Life Lively

livelifelively.nl · Sep 6, 2014

Matcha raspberry muffins

Hmm, a minute too long in the oven, but still so lovely! I wanted to re-make my matcha muffins, just because I think they are delicious and I love how we can use matcha in it! This recipe serves about 12 muffins, yet I have a high Ikea muffin tin and filled them all the way up instead of 3/4, HA! Made 9 delicious babes for me.

What you need:

  • 2/3 cup soy or almond milk
  • 1 tbsp flaxseeds
  • 2 tbsp lemon juice
  • 1 tsp vanilla essence
  • 1/4 cup coconut oil
  • 1/3 cup natural sweetener of choice, I used coconut blossom sugar
  • 1 and 3/4 cup flour of choice, I used spelt
  • 2 tsp baking powder
  • 1/2 tsp salt, I use pink Himalayan salt
  • 2 tsp matcha powder
  • 1 banana
  • raspberries, blueberries or chocolat chips to taste


Directions

  • Pre-heat oven on 375F / 190C.
  • In a small bowl combine the milk, flax seeds, lemon juice and vanilla essence and set aside for about 5 to 10 minutes.
  • In a separate mixing bowl combine the flour, baking powder, sugar and salt, then sift in the matcha powder. When you use liquid sweetener, please add this in the next step.
  • After melting the coconut oil, pour in a big mixing blow and add the milk mixture, stir well. Add the liquid sweetener when you didn’t use coconut blossom sugar.
  • Stir in the dry ingredients and mix well, then mash in a banana and stir well.
  • Add the raspberries and spoon the batter with 2 wet spoons into a greased muffin tin, or a tin with with liners and bake for about 17-20 minutes, depending on your oven, at least until a toothpick comes out clean.

Enjoy! And if you’ve tried this recipe, please tag me under #livelifelivelyrecipe! I would love to feature your creations ^_^

ღ,
Nadja

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